Taking their cue from traditional Italian doughnuts (bombolini), Shepherd’s Artisan Bakehouse have come up their own range of brioche bombs. These fluffy round balls of fun are baked rather than fried, then dusted with icing sugar or cinnamon sugar depending on the filling.

The Nutella and Salted Pretzel Brioche Bomb ($4) modernises the Italian nutella-stuffed original by sticking a salty pretzel on top. It’s sure to be the crowd favourite, though I’m personally a fan of the cinnamon sugar-dusted Ginger-Spiced Apple Brioche Bomb ($4). It’s stuffed with good old-fashioned stewed apple that has been updated with a light kiss of ginger, then topped with a brandy-laced thickened cream (though it could do with more brandy). A scattering of freeze-dried raspberries and crumbled pistachio complete a very pretty picture. The Baked Vanilla Custard Bomb ($4) takes the bomb motif a shade further using a fuse made from a shard of dark chocolate. Their interior is house-made custard, dotted with generous scrapings of vanilla bean.

Collect your favourite (or try all three like I did) from their store in Westfield Eastgardens. While you're there, check out the rest of the range by this talented bakery which began in the Blue Mountains fourteen years ago. The Organic Rye Vienna Loaf with Caraway Seeds ($5.50) is favourite in our household at breakfast time, toasted under sliced avocado and crumbled Cheddar.